PANERA BREAD

Scallop Stuffed Tomatoes

THIS IS A BEAUTIFUL DISH, SURE TO IMPRESS SPECIAL GUESTS. SELECT EVENLY SIZED DRY-

PACKED JUMBO SEA SCALLOPS. BRINED SCALLOPS SHRINK RAPIDLY WHEN COOKED.

8 jumbo sea scallops

1 / 4 cup pesto 1 / 4 cup ( 1 / 2 stick) unsalted butter, divided 2 tablespoons lemon juice

1 teaspoon kosher salt

1 / 4 teaspoon pepper 1 green onion, minced

8 vine-ripened tomatoes, hollowed out 1 / 2 cup fresh bread crumbs 2 tablespoons Parmesan cheese 4 leaves green leaf lettuce 1. Toss the scallops with the pesto and refrigerate.

2. Melt half the butter in a medium skillet and swirl over high heat, until it just starts to turn brown. Stir in the lemon juice, salt, pepper, and green onion. Heat the mixture through, then brush it on the insides of the tomatoes, coating them well.

3. Return the skillet to the heat and melt the remaining butter. Add the bread crumbs and stir until they are golden brown. Remove the pan from the heat and stir in the cheese. Set the pan aside.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

5. Grill the scallops for 3 to 4 minutes per side, turning once, just until they lose their translucency. Put 1 scallop in each of the prepared tomatoes and pack it with the sautéed bread crumb and cheese mixture.

6. Put the tomatoes on the grill and heat through, closing the lid. Grill the tomatoes 1 to 2 minutes, then place 2 tomatoes per person on the leaves of lettuce.

7. Serve warm.